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Topic: Starter Question (Read 1292 times)

I feel like I've kind of hit a wall, flavor wise, with doughs made without a starter. I've made some nice pies, but really looking for that depth of flavor that a great bread has. I have the Tartine Bread book and wondering if folks here recommend a home made Levain starter such as that or beginning with a an established, purchased culture? Looking for some help on what's been most successful. Thanks in advance for any guidance you might offer!

Having done both - captured wild cultures and purchased established ones - there is no question in my mind that purchasing is the way to go. There are good reasons why many of the purchased cultures have been in use for hundreds of years.